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Perfect Halloween Sugar Cookies with Royal Icing

halloween sugar cookies with royal icing - featured image
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These Halloween sugar cookies have crisp edges that hold their shape and soft, buttery centers. The royal icing dries to a perfect, glossy finish that doesn’t smear when stacked, making them ideal for Halloween parties and gifting.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (312g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 4 cups (480g) powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 5–6 tablespoons warm water
  • ½ teaspoon vanilla extract (optional, for icing)
  • Gel food coloring (orange, black, purple, green)

Instructions

  1. In a large mixing bowl, cream the softened butter and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl halfway through.
  2. Add the egg, vanilla extract, and almond extract, and beat on low until just combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
  4. Divide the dough into two discs, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour (up to 3 days).
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  6. Lightly flour your work surface and rolling pin. Roll one disc of dough to ¼-inch thickness.
  7. Cut out Halloween shapes and transfer to prepared baking sheets, spacing about 1 inch apart. Gather scraps, re-roll, and cut again (up to 3 times).
  8. Bake for 8-10 minutes, rotating the pan halfway through. Cookies are done when edges are just barely golden.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For royal icing: In a clean mixing bowl, combine powdered sugar and meringue powder. Add 5 tablespoons warm water and vanilla extract. Beat on low for 1 minute, then increase to medium-high and beat for 4-5 minutes until thick, glossy, and forms stiff peaks.
  11. Test consistency: lift the beater—icing should drizzle down and form a ribbon that stays on surface for a few seconds. Adjust with water or powdered sugar as needed.
  12. Divide icing into separate bowls and color with gel food coloring. Cover each bowl with a damp paper towel.
  13. Fill piping bags with small round tips. Outline each cookie, then flood inside by piping in a back-and-forth motion. Use a toothpick to spread icing and pop air bubbles.
  14. Let decorated cookies dry completely, uncovered, for 6-8 hours or overnight until icing is hard to the touch.

Notes

Chill dough for at least 1 hour to prevent spreading. For best results, chill cut cookies on baking sheet for 15 minutes before baking. Royal icing should follow the ’10-second rule’ for flooding consistency. Cookies taste even better the day after baking. Store in airtight container at room temperature for up to 2 weeks. Freeze undecorated baked cookies for up to 3 months.

Nutrition

Keywords: Halloween sugar cookies, royal icing, decorated cookies, ghost cookies, pumpkin cookies, Halloween baking, sugar cookie recipe

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